First Picnic Shoulder

Phat Boy · Apr 25, 2015

Picnic shoulders are on sale at my parents local HEB so they grabbed me a couple. They are only 5 lb and 6.5 lb. With the freezer being occupied by about 25 lbs of sausage, I have the perfect excuse to smoke one of these bad boys up. I plan to start the UDS at 275 around midnight and run it like a butt and hopefully have it for lunchtime tomorrow. Any bretherenly advice?

Phat Boy · Apr 25, 2015

I dusted it exactly like a butt and vacuumed sealed around 4:00 this afternoon.

Wickedcajun · Apr 26, 2015

I always score the skin/fat cap to the muscle... Then cook like any other low n slow que

Phat Boy · Apr 26, 2015

I decided to leave the skin on and not score it. The pic was taken at about 8 hrs into the smoke, just before wrapping with foil. Another 3 hrs and it probed like butter. It's now resting while sauce is simmering on the stove.

JKBogle · Apr 26, 2015

So you should be enjoying some tasty meat candy right about now. How did it turn out? Pics please.

JKBogle · Apr 26, 2015

After about 3 hours I check mine once an hour and spritz it with a 1:1 mix of Apple juice and EVO. I put a lot of scoring on the fat cap because it gets removed before shredding and I want to get the rub down to the meat as much as possible.

Big George's BBQ · Apr 26, 2015

Nice Color

Phat Boy · Apr 26, 2015

After about an hour rest time, here's the finished product.

Phat Boy · Apr 26, 2015

And plated, as well.

Enrico Brandizzi · Apr 26, 2015

It looks awesome!

First Picnic Shoulder

Phat Boy

Knows what a fatty is.

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Phat Boy

Knows what a fatty is.

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Wickedcajun

is Blowin Smoke!

Phat Boy

Knows what a fatty is.

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JKBogle

MemberGot rid of the matchlight.

JKBogle

MemberGot rid of the matchlight.

Big George's BBQ

somebody shut me the fark up.

Phat Boy

Knows what a fatty is.

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Phat Boy

Knows what a fatty is.

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Enrico Brandizzi

Babbling Farker

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